Our estate Viognier fruit provides the base of this wine, giving it the depth, richness, and aromatics that have become the signature of the grape variety. We fermented most of the wine in stainless steel tanks to control the temperature and preserve the floral and fruit flavors. The fermentation was cool and slow and lasted almost a month. We fermented a small portion in neutral barrel to give it complexity and texture. The wine was aged for three months in a combination of tank and barrel before it was bottled.
This is classic Virginia Viognier, fermented in Bordeaux style, with aromas of nectarine and white blossoms. On the palate, this wine is piquant and alive with stone fruits and kumquat, and, maybe we’re a little biased, but there’s a hint of Albemarle Pippin apples in there as well. The finish is clean and mineral driven, with the acidity to pair well with a host of foods from oysters, to mild cheeses, to many simple preparations of seafood, sushi included.
Our Viognier is the perfect partner to our Farm Table & Wine Bar menu item, the Smoked Trout. Added to the menu specifically with this wine in mind, the plate features a colorful array of farro and avocado salad, oven-dried tomatoes, potato gaufrette and salsa verde. The tender trout shines alongside a glass of our bright and refreshing Viognier.
From our Chef, “Our Viognier is a perfect complement to this succulent seafood setting. We brine the trout in maple syrup to elicit sweet, salty & smoky flavors that make this pairing unique. The dish marries well with a glass of our crisp white wine which features great complexity and a strong mineral finish.”